I’m making an incredible fresh pan fried sustainable cod fillet with sauce vierge. This dish is so simple and ready in just 15 minutes. You don’t need a lot of ingredients to make seafood taste incredible!
Make the sauce vierge by adding 1 tablespoon of olive oil to a saucepan on low heat. Softly fry the shallot until softened but not caramelized and add the tomato cubes. Simmer for another minute.
Add the basil and capers and pour in 100 milliliters of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. Keep this on the stove for another 5 minutes to infuse all the flavours.
Add 1 teaspoon of Dijon mustard, parsley and 1/2 diced shallot to a jar. Pour in 1 part of vinegar and 3 parts of olive oil. Season with salt and pepper and close and shake the jar. This is the vinaigrette.
Dry the cod fillets on both sides, season them with salt and pepper. Heat 2 tablespoons of peanut oil in a frying pan, place the fillets on the skin in the pan. Don't move the fillets to get a crispy skin.
Turn the fish after 2-4 minutes, depending on the thickness of the fillets. Panfry them for another 2-4 minutes.
Take the fish from the pan and place them on a plate, serve the sauce vierge on top of the cod. Mix the salad with the vinaigrette and serve on the side. Enjoy!
- 1,5 shallot, finely chopped
- 1 tomato, deseeded, cut in small cubes
- handful of basil
- 1 tbsp. capers
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- handful of parsley, roughly chopped
- olive oil
- 2 cod fillets of 150 g. each, skin on
- 100 g. mixed lettuce
- peanut oil
- salt and pepper